Saturday, July 4, 2015
Friday, July 3, 2015
••••SWEET PLUM SORBET••••
(Source: joythebaker.com & photo also)
Sweet Plum Sorbet
Serves 6
Ingredients
- 2 cups water
- 2 1/4 cups granulated sugar
- just over 1 pound of ripe plums (I used 9 medium purple plums), sliced into chunks, pits discarded
- pinch of salt
- 3 tablespoons fresh lime juice
- 1 tablespoon vodka (optional)
- 1/2 cup coarsely chopped, shelled salted pistachios
Instructions
- In a large saucepan over medium heat, stir together water and sugar until the sugar is dissolved.
- Add the sliced plum, a pinch of salt and stir. Allow to simmer for 10 to 15 minutes, until the plums begin to soften and breakdown. You might even find that the skins separate from the flesh of the fruit. The sugar water will be tinted purple. That's exactly right.
- Once the fruit is softened, remove from heat and transfer to a blender. You may need to do this in two batches but I managed it in one. Add the fruit and liquid to the blender, make sure the lid is secure, place a clean towel over the lid and blend until smooth.
- The mixture will still be hot. Place in the refrigerator (in the blender... why not?) until chilled through. Leaving it overnight to chill is best.
- When ready to churn, remove from the refrigerator and stir in the lime juice and vodka (if using). Follow your ice cream machine instructions to churn to a thick, soft, sorbet. Transfer to a freezer-safe container and allow to rest in the freezer for at least 4 hours before scooping and serving.
- Top with shelled, salted pistachios just before serving. Enjoy!
••••BANANA SPLIT PIE••••
(Source: relish magazine & photo also)
•1 (16 1/2-oz) box strawberry cake mix
•1 whole egg
•3 egg yolks
•1 TB butter, softened
•1 cup sliced strawberries
•1 quart vanilla ice cream, softened
•1 cup sliced bananas
•1 quart chocolate ice cream, softened
•1 cup frozen whipped topping, thawed (like Cool Whip)
•+Chocolate sprinkles or mini chocolate chips for garnish
1. In a bowl of a stand mixer, combine cake mix, eggs and butter. Beat on medium speed until blended. Place mixture on a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
2. Preheat oven to 350 degrees. Divide dough in half. (You can make a second crust out of the remaining dough, or bake as cookies; see directions, below).
3. Spray a 9-inch pie plate with nonstick spray. Press dough in bottom and up sides.
Prick all over (including sides) with a fork. Bake 20 to 24 minutes, until crust begins to brown. Let cool completely on a rack. (If dough puffed up while baking, press it down with a back of a spoon while warm.)
4. Put strawberries in a single layer on bottom of pie shell. Spread vanilla ice cream on top. Layer banana slices on top of ice cream. Spread chocolate ice cream to cover. Cover with plastic wrap and freeze until firm.
5. Before serving, top with whipped topping and garnish with sprinkles or chocolate chips. Serves 10.
••••MIX IT UP••••
CREATE YOUR OWN CRUST AND ICE CREAM COMBINATIONS:
••••Chocolate cake crust + vanilla ice cream + crushed chocolate sandwich cookies for garnish
••••Yellow cake crust + coffee ice cream + peanuts for garnish
••••Confetti cake crust + chocolate ice cream + sprinkles for garnish
••••USE IT UP••••
1. Make cookies with the remaining pie crust dough. Stir in chocolate chips, raisins, or nuts, and roll into tablespoon-sized balls. Place on a baking sheet and flatten slightly. Bake 12 to 15 minutes at 350 degrees.
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